Ingredients
The following ingredients have 12 Servings
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 3/4 cup peanut butter (natural or regular)
- 1 1/3 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups quick oats
Instruction
- Preheat oven to 375 F. In a heat-proof bowl melt the coconut oil and peanut butter. I just place the bowl in the preheating oven, but you could also melt them in the microwave or on the stove top.
- In another bowl whisk together flour, cornstarch, baking powder, baking soda and salt. Once the coconut oil and peanut butter are melted, add brown sugar, eggs and vanilla. Stir until combined.
- Add the dry to the wet ingredients and stir until everything is combined. Finally stir in the oats. It is a very thick cookie dough. You might need some elbow grease to combine everything or just use your hand to kind of knead the oats in.
- Roll and flatten the dough into 24 cookies. They don't spread much in the oven, so flatten them before baking.
- Place the cookies on a lined baking sheet and bake for 7-9 minutes until the edges are just set. The centers might still look a little glossy but don't be tempted to over bake these cookies.
- Leave the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Store in an air-tight container at room temperature for up to 1 week (they stay soft the whole time).
